Whole Wheat Blueberry Pancakes From Scratch
These homemade pancakes are classically delicious with blueberries, but would be great with raspberries, chocolate chips, pecans or bananas.
Servings: 8 pancakes
Calories: 211kcal
Ingredients
Whole Wheat Pancakes
- ¾ cup whole-wheat flour
- ¾ cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups whole milk
- 1 large egg
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 pint blueberries
- syrup for serving*
Instructions
- In a mixing bowl, whisk together flours, brown sugar, baking powder and the salt, set aside.
- In a separate bowl whisk together the milk, (for thick pancakes use 1 cup milk.) melted butter, egg and vanilla. Stir milk mixture into the dry ingredients and combine until just mixed and only small clumps of flour remain. Do not over mix.
- Heat a griddle or large skillet over medium heat. Brush the surface with extra butter and scoop a generous ¼ cup of the batter onto the skillet. Gently spread into a 4-inch circle and sprinkle with blueberries. When the bubbles on top pop and stay open flip the pancakes and cook about 2 minutes more. Repeat for all pancakes.
- Keep pancakes hot in a warm oven if needed and serve with more blueberries and syrup.
Notes
Make a homemade ginger syrup to serve with blueberry pancakes!
Buttery Ginger Syrup
In a small saucepan over medium-high heat stir together ¾ cup pure maple syrup, ½ teaspoon fresh grated ginger and 1 tablespoon butter. Stir until mixture is simmering, remove from heat. Let cool slightly and serve with pancakes. Syrup can be stored chilled for up to a week, just reheat to serve.Nutrition
Calories: 211kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 217mg | Potassium: 323mg | Fiber: 3g | Sugar: 11g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 1mg
